2015 Yunnan Sourcing "Bang Dong Village"

Tea type
Pu'erh Tea
Ingredients
Not available
Flavors
Astringent, Bitter, Fruity, Sweet, Vegetal, Honey, Jasmine, Zucchini, Citrus Fruits, Floral, Nutty, Sugarcane, Tobacco, Creamy
Sold in
Loose Leaf
Caffeine
Not available
Certification
Not available
Edit tea info Last updated by Ubacat
Average preparation
205 °F / 96 °C 0 min, 15 sec 6 g 3 oz / 98 ml

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15 Tasting Notes View all

  • “Significantly stronger and with more bitterness than the 2016 Han Gu Di with also very nice leafes, but also no very unique character, which would make this tea stand out. Image sand more at...” Read full tasting note
    70
  • “Wet Leaves: Jasmine flowers, dried apricots, pickled sourness, raw zucchini, and a touch of smoke. Early Steeps: First two steeps were extremely light, had a hard time getting much of an impression...” Read full tasting note
    95
  • “I received a sample of this as part of the 2017 Sheng Olympiad. The dry leaf smells faintly of sweet apricot. With a quick rinse, the leaves smell like intensely sweet dried apricot. The first...” Read full tasting note
  • “The northern excursion of the Yunnan tour wraps up! Region 2/4: Lincang. Location 2/2: Bang Dong village Notes on tea: Great tea. Starts off with complex, rich flavors that last several...” Read full tasting note
    92

From Yunnan Sourcing

2015 Yunnan Sourcing Bang Dong Village Raw Pu-erh tea cake

Bang Dong Village (邦东寨) is located in the county Mengku, Lincang prefecture. Bang Dong is a small village situated at an altitude of 1600 meters. Our production is made entirely from the tea picked by one family’s small ancestral tea garden. The tea trees have 100-15- years of age and are growing naturally.

Tea from Bang Dong has many of the typical Mengku characterisitics… a high level of aroma, strong and pungent cha qi and kind of flowery aroma. When young this tea is somewhat astringent, with slight bitterness and a thick nutty sweet after-taste.

A total of 60 kilograms in total was produced. We pressed these tea cakes with a stone-press and used low-temperature drying to preserve the integrity of the tea.

Net Weight: 400 grams per cake (7 cakes per bamboo leaf tong)
Harvest time: April 2015
Harvest Area: Bang Dong village, Bang Dong county, Lincang Prefecture
Total Production amount: 60 kilograms

This tea has been tested in a certified laboratory and has passed the MRL limits for pesticide residues as established by the EU Food and Safety commission. For more information about MRL testing and the EU Food and Safety commission click on this link.

About Yunnan Sourcing View company

Company description not available.

15 Tasting Notes

90
8 tasting notes

Incredible Cha Qi. Fruity notes, easy to drink. Was really impressed with this tea, I will order a cake for sure.

Flavors: Floral, Fruity

Preparation
200 °F / 93 °C 0 min, 15 sec 6 g 4 OZ / 130 ML

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96
14 tasting notes

SonTHIS is what Sheng is SUPPOSED to be like. Ive had some shoeing and was about to give up hope of ever finding none that wasn’t like drinking kerosene. All I have ever had has been a funky concoction of nasty…until right NOW! Thes Sheng, that I got in my monthly Puer club from YS, is nice and creamy. Very full mouth feel. Sweetness on the back of my tongue with a sugar taste that I cant quite place. The funk that his SO prevalent in every other sheng is there, but so far in the background that it is hardly noticeable. NO bitterness that I can taste! If this one is THIS good now, Id love to try it in 10 years! THIS one is one that I will order a cake of for SURE!

Flavors: Creamy, Sweet

Preparation
205 °F / 96 °C 0 min, 15 sec 7 g 3 OZ / 90 ML
mrmopar

Wait till it has a few years under its belt. The Qing Me Shan is another good one.

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90
41 tasting notes

I’m not sure why this one is so much cheaper this year… was expecting the material to be lesser quality, but it doesn’t seem to be. These dark olive-green leaves brew a creamy, bitter, musky soup with terrific energy. It’s pretty subtle, no particular flavors really strike me, maybe its somewhat floral and nutty, but I have to push even for that. Its more about the creamy mouth-coating soup and lingering texture than big bold flavors, which is just fine. Very pure tea, extremely drinkable and enjoyable.

Flavors: Creamy, Floral, Nutty

boychik

which one of YS is your favorite in 2015 collection?

Ginkosan

Huang Shan Gushu so far, this one gives it a run for its money though… Haven’t tried the Yiwu baby-cakes, as they are beyond what I’m willing to pay for young sheng…

boychik

ive tried 2014 Bang Dong, it was really good. the question now whats better 2014 or 2015? lol

Ginkosan

I only had a sample of the 14 BD once while it was very young and I wasnt in ideal conditions… wasn’t blown away by it, but I’ve got a buddy who swears by it right now.

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75
661 tasting notes

Brewed this one today gong fu. I did 2 quick rinses and the first infusion was so good! Sooo creamy with a thick mouth feel. Just delicious.

2nd infusion – creaminess less and bitter notes came out. Did not like 2nd infusion.

3rd and onward- The bitterness mostly died down in the 3rd infusion and the ones after. The creaminess was no longer there but there was a faint floral note.

This tea is best in the first infusion. I am leaving a note on my little sample to just brew this western style with only 1 or 2 infusions since the best part is in the first infusion. I would even forgo the 2nd rinse.

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987 tasting notes

Backlog from last night.

I had 2 steeps of this western-style: 5 g leaf, 8 oz of 90C water, 25-35 second steeps. The smell of the leaf when I rinsed it was suuuper funky and fermented – I swear to god it smelled like yogurt.

The taste of this tea was quite mild, though. Very smooth, with a sort of creamy, thick mouthfeel, but otherwise not very obtrusive. I’ll have to see how this tastes when I brew it gong-fu.

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